Ginger Eau De Vie, Hans Reisetbauer 375ml
Ginger Eau de Vie, Hans Reisetbauer 375ml
41.5% ABV
Hans innovated a proprietary technique to convert the ginger root’s starches to sugars while capturing the spicy and digestive properties of this finicky root.
Hans is able to convert starch to sugar, thus wholly capturing the spicy and digestive properties of this finicky root. Ginger imported from China is washed, chopped, and partially liquefied using natural enzymes before being pumped into a stainless steel tank for a 15–20 day fermentation at 19.5 °C (61 °F). Requiring a mind-boggling 35 kg (over 77 lbs) of ginger per liter of eau-de-vie, the fermented mash is distilled twice in a Christian Carl copper pot still and rested for 3 years. An absolutely arresting nose of ginger skin, fresh-pressed ginger juice, lemongrass, and orange zest primes the palate for pure earthen ginger root and underlying notes of cacao and eucalyptus. 41.5% ABV.
Ginger eau-de-vie produced by Hans Reisetbauer in Axberg, Austria
Ginger sourced directly from China is fermented for 15–20 days at 19.5 ° C (61 °F)
Distilled twice in a Christian Carl copper pot still
Rested for a minimum of 3 years in stainless steel
An arresting nose of ginger skin, fresh-pressed ginger juice, lemongrass, and orange zest primes the palate for pure earthen ginger root and underlying notes of cacao and eucalyptus
Ginger Eau De Vie, Hans Reisetbauer 375ml
Ginger Eau de Vie, Hans Reisetbauer 375ml
41.5% ABV
Hans innovated a proprietary technique to convert the ginger root’s starches to sugars while capturing the spicy and digestive properties of this finicky root.
Hans is able to convert starch to sugar, thus wholly capturing the spicy and digestive properties of this finicky root. Ginger imported from China is washed, chopped, and partially liquefied using natural enzymes before being pumped into a stainless steel tank for a 15–20 day fermentation at 19.5 °C (61 °F). Requiring a mind-boggling 35 kg (over 77 lbs) of ginger per liter of eau-de-vie, the fermented mash is distilled twice in a Christian Carl copper pot still and rested for 3 years. An absolutely arresting nose of ginger skin, fresh-pressed ginger juice, lemongrass, and orange zest primes the palate for pure earthen ginger root and underlying notes of cacao and eucalyptus. 41.5% ABV.
Ginger eau-de-vie produced by Hans Reisetbauer in Axberg, Austria
Ginger sourced directly from China is fermented for 15–20 days at 19.5 ° C (61 °F)
Distilled twice in a Christian Carl copper pot still
Rested for a minimum of 3 years in stainless steel
An arresting nose of ginger skin, fresh-pressed ginger juice, lemongrass, and orange zest primes the palate for pure earthen ginger root and underlying notes of cacao and eucalyptus
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Description
Ginger Eau de Vie, Hans Reisetbauer 375ml
41.5% ABV
Hans innovated a proprietary technique to convert the ginger root’s starches to sugars while capturing the spicy and digestive properties of this finicky root.
Hans is able to convert starch to sugar, thus wholly capturing the spicy and digestive properties of this finicky root. Ginger imported from China is washed, chopped, and partially liquefied using natural enzymes before being pumped into a stainless steel tank for a 15–20 day fermentation at 19.5 °C (61 °F). Requiring a mind-boggling 35 kg (over 77 lbs) of ginger per liter of eau-de-vie, the fermented mash is distilled twice in a Christian Carl copper pot still and rested for 3 years. An absolutely arresting nose of ginger skin, fresh-pressed ginger juice, lemongrass, and orange zest primes the palate for pure earthen ginger root and underlying notes of cacao and eucalyptus. 41.5% ABV.
Ginger eau-de-vie produced by Hans Reisetbauer in Axberg, Austria
Ginger sourced directly from China is fermented for 15–20 days at 19.5 ° C (61 °F)
Distilled twice in a Christian Carl copper pot still
Rested for a minimum of 3 years in stainless steel
An arresting nose of ginger skin, fresh-pressed ginger juice, lemongrass, and orange zest primes the palate for pure earthen ginger root and underlying notes of cacao and eucalyptus
